Easy Vegetarian Chili
From the kitchen of Chowhound.
6 to 8 servings
Total: 45 mins
Unlike its slow-cooking, meaty brethren, this chili recipe is easy, fast, and vegetarian. It makes for a hearty weeknight dinner. Freeze leftovers in small containers for a ready-to-eat meal.
- 1 tablespoon vegetable oil
- 1 onion, medium dice
- 1 carrot, medium dice
- 2 garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 1 bell pepper, medium dice
- 1 zucchini, medium dice
- 2 teaspoons ground cumin
- 2 tablespoons plus 1 teaspoon chili powder
- 2 (15-ounce) cans light kidney, dark kidney, or black beans, drained and rinsed
- 1 ½ cups water
- 1 (28-ounce) can chopped tomatoes
- Chopped cilantro, for garnish (optional)
- Quartered lime pieces, for garnish (optional)
- Shredded cheddar cheese or crumbled queso fresco, for garnish (optional)
- Sour cream, for garnish (optional)
- Heat the oil in a large heavy-bottomed pot with a tight-fitting lid or a Dutch oven over medium heat until shimmering.
- Add the onions, carrots, and garlic and season with salt and pepper.
- Cook, stirring occasionally, until the onions have softened, about 5 minutes.
- Add the bell pepper and zucchini to the pot and season with salt and pepper.
- Add the cumin and chili powder and stir to incorporate.
- Cook, stirring occasionally, until the carrots are knife tender, about 8 to 10 minutes.
- Add the beans, water, and tomatoes with their juices and stir to combine.
- Increase the heat to high and bring to a boil.
- Reduce the heat to low and gently simmer until the vegetables are soft and the flavors have melded, about 15 minutes.
- Taste and season with additional salt and pepper, if necessary.
- Serve and garnish as desired.